The purpose of this visit was to conduct a risk factor assessment. Good date-marking was observed during today's inspection. All food temperatures were observed in compliance. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Paper towels were not initially available at hand sink across the walk-in cooler. Food employee provided towels at the beginning of the inspection. Manager indicated dispenser was already in process of being repaired.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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11/09/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. A follow-up will be conducted about 3/13/15 to verify proper working order of the refrigerator holding above 41F. Use of this unit was discontinued by person in charge during the visit. Thank you for your time. 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: sliced tomatoes in line cooler - center at 44, and 47F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED TO ANOTHER UNIT TO COLD HOLD BELOW 41.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: prep line cooler - center holding at 50F.
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.
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03/11/2015 | Routine | |
- Jewelry Prohibition
Observation: Employees observed wearing wrist bands on their arms while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: condiment squeeze bottles were not labeled
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.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards along the preparation line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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12/03/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Please fax the sign-sheet for the Employee Health Policy training to my attention within 10 days. Keep the signed agreement for each employee on file for future reviews.
Facility Data:
Pest Control and Grease trap--monthly service.
RECOMMENDATION:Reheat marinara sauce using the pots in the back not the steam table. Just they way the soup is reheated.
- 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)
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device: meatball 127F and marinara sauce 109F. 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.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: Several prep refrigerators.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 1DR prep Dress#4 not in use. Note: The manager has already ordered the required parts.
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the backload refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. @handwashing sink near 3-vat sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/18/2013 | Routine | |
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