The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
No violation noted during this evaluation. | 01/28/2016 | Routine | |
The purpose of this visit was to conduct a risk assessment inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, feel free to contact 703-246-2444. Thank you for your time.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cold cuts -- ham
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. DISCUSSED WITH MANAGER
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09/14/2015 | Risk Factor | |
The purpose of this visit is to conduct a risk factor assessment in conjunction with a complaint investigation. Complaint states that raw chicken is not kept on ice or cool, placed near heat lamp. Also, placed chicken on grill then removed excess and placed back in bag with raw chicken. Cashier handling cash and working the grill without gloves. Cashier touching food prep area without washing hands. Environmental Health Specialist (EHS) discussed complaint with Certified Food Manager (CFM) upon arrival. CFM explained that during busy lunch time, chicken is kept close to grill, for ease of use. EHS recommended to CFM that only a small amount of chicken be kept near grill for an order. Raw chicken is stored in the Bev Air cooler, reading 40F ambient air temperature and the raw chicken reading 38F during time of investigation. EHS provided training on handwashing and glove use for CFM and food employee. EHS provided training on cross contamination to CFM and food employee as well.
No violation noted during this evaluation. | 02/04/2015 | Complaint | |
The purpose of this visit is to conduct a risk factor assessment in conjunction with a complaint investigation.
- 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:--OBSERVED MEATBALLS, SEAFOOD SALAD, COOKED RICE, COOKED LENTILS AND SLICED HAM INSIDE THE BEV AIR 2DR UPRIGHT COOLER WITHOUT DATE MARKING.
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.
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02/04/2015 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Obtain a CHLORINE sanitizer test kit to monitor proper concentrations and prevent potential cross-contamination.
* Hot Water Heater: AO Smith
* Dishmachine: N/A (3-vat)
- Sanitizer Test Kit Required
Observation: Chlorine sanitizer test kit not available at time of inspection.
Correction: Obtain a CHLORINE sanitizer test kit to monitor concentrations of the chlorine sanitizer to ensure proper concentrations and to prevent potential cross-contamination.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed no chlorine sanitizer solution prepared in the establishment while food contact surfaces of bowls were being cleaned then used.
Correction: Ensure all food contact surfaces are being washed, rinsed, and sanitized as needed or after contamination to prevent the potential of cross-contamination. Chlorine sanitizer solution made at time of inspection and food contact surfaces were properly washed, rinsed, and sanitized.
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04/07/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 09/26/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. EHS provided manager with information on using time as a public health control.
MAINTENANCE:
*Water Heater: AO Smith DRE 52 916 which uses 15 KW
*Dish Machine: N/A
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.--------Observed open cup of coffee on prep table.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Time as a Public Health Control/ Up to 6 Hours for Cold PHF(TCS) 70°F or less / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control is not marked or otherwise identified to indicate the time that is 6 hours past the point in time when the food is removed from temperature control: cut melons at salad bar.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 6 hours, is used as the public health control: 1) the food shall have an initial temperature of 41°For less when removed from temperature control and the food may not exceed 70°F within a maximum time period of 6 hours, 2) the food shall be monitored to ensure the warmest portion of the food does not exceed 70°Fduring the 6 hour period, 3) the food shall be marked or otherwise identified to indicate the time when the food is removed from 41°F or less or, 4) the food shall be marked or otherwise identified to indicate the time that is 6 hours past the point in time when the food is removed from cold holding temperature control, 5) the food shall be discarded if the temperature exceeds 70°F, or 6) the food shall be cooked and served, served if ready to eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F or less, and 7) unmarked food containers or containers of food that exceed the 6 hour limit shall be discarded. MARKED BY MANAGER WITH START AND END TIME.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:--------observed cardboard lining the bottom prep shelf and around fryer.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Walls near prep tables,
2) Gaskets of Beverage Air 2DR upright cooler.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/26/2013 | Routine | |
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