The purpose of today's visit was to conduct a risk factor assessment. Manager maintains personal records of filter and grease trap cleaning. Filters were observed in need of cleaning during today's visit. Ensure refrigerated potentially hazardous foods are date marked as discussed today. If you have any questions, please call (703) 246-2444.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Observed American cheeses and provolone were not datemarked. Person in charge wrote dates for cheeses.
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.
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02/10/2016 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment. Within five days, submit updated copy of new CFM license at info provided during today's visit.
Ensure potentially hazardous food items are maintained at or below 41F.
Proper hand washing was discussed during today's visit. Ensure ready-to-eat, potentially hazardous food items are date marked to be used within a maximum of seven days as discussed.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed staff washing hands without soap.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: watermelon and cantaloupe on cold bar at 53F and 51F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ICE WAS ADDED TO PHF ITEMS.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: jack cheese, provolone cheese.
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. PERSON IN CHARGE DATE MARKED FOOD ITEMS.
- 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. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
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08/27/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Repair hand sink. Ensure foods are properly stored to prevent cross-contamination and that half and half maintains at 41F or below. Do not overfill potentially hazardous foods in prep refrigerator. Clean hood filters as discussed during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over RTE ham and tofu.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. TOFU REMOVED FROM UNIT FOR PREP, AND HAM MOVED TO TOP OF REFRIGERATOR.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: half and half at 49F at coffee station observed in a plate on top of an ice pack. DISCUSSED WITH PERSON IN CHARGE. ICE ADDED TO HALF AND HALF.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not nonabsorbent: towels under cutting boards.
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.
- Critical: Plumbing / Maintained in Good Repair (repeated violation)
Observation: Hand sink by ice machine was observed providing black, rust water for several seconds prior to providing clear water.
Correction: A plumbing system shall be maintained in good repair.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the hood filters are in need of cleaning.
Correction: Clean the filters at a frequency necessary to ensure the protection and safe preparation of food.
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03/16/2015 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating in kitchen near prep refrigerator.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs above bread True display refg and raw beef above chicken soup--True 2DR upright refg.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: packaged half & half creamers on ice pack 80F (ice pack touching only bottom of the container). Cut watermelon 68F, cut cantaloupe 65F, deviled eggs 70F, boiled egg on salad 74F--ice touching only bottom of the containers. Note: Put back in refg. Packaged cream cheese 51F, 50F--True 2 sliding door refg in the refrigerator overnight. Note: discarded. (Observed that the refrigerator was overfilled.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Plumbing / Maintained in Good Repair
Observation: Observed that when turned the faucet for hot water on at the handsink, it was dispenseing dark rusted water for 5 seconds.
Correction: A plumbing system shall be maintained in good repair.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under the 3-vat sink and under the 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.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. Observed vitamin supplement and other personal medicines stored above food in true display refrigerator.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.
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01/14/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing method.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw beef for bul gogi above dressings--True 2DR upright refg.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. Also, not using any sanitizer solution for the cloth.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item was not reheated for hot holding to a sufficient temperature and/or time: chili 150F. Note: Reheated to 170F.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced boiled eggs 65F, cut melon 62F, diced tomatoes and sliced egg on salad 68F, 60F.--buffet. Sliced tomatoes 52F, cream cheese 47F --True 3DR prep top. Note: Put all items in refrigerator for cooling.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- 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 on floor and aluminum foil for lining at various locations in kitchen.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units is damaged: True 3DR prep refg.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. Observed buckets and utensil in sink. Also, when the EHS turned on the water, rusted water came out. Per owner they use 3-vat sink to wash hands. Discussed that hand sink should be used for hand washing and not the 3-vat sink.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the area in between and behind equipment, area around filters for hood system is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the bleach solution was measured at more than 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach solution at 50-200 ppm. Verify concentration using the appropriate test kit.
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08/09/2013 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: A.O. Smith DRE 52
- Equipment / Good Repair / Components / Gaskets
Observation: There are not stoppers for each sink at the 3 vat sink.
Correction: Provide a stopper at each sink. All sinks at the 3 vat sink must hold water.
- Light Bulbs / Locations where Shielding is Required
Observation: One light above the steam table is not shielded.
Correction: Provide a shield (cover) on the light bulb above the steam table.
- Ventilation Systems, Shall Be Clean
Observation: The hood system has not been professionally cleaned within the last six months.
Correction: Arrange for cleaning of the hood system. FAX a copy of the invoice for cleaning to the health department within 14 days.
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11/21/2011 | Pre-Opening | |
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