This was a routine inspection. Correct all violations by March 11, 2016 to verify compliance.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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 / Preventing Contamination / Location
Observation: Food boxes were found stored under a leak inside the walk-in freezer.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location. Relocate the boxes away from the leak to protect the food from contamination,
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: True 2-door flat top prep refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the back work area near the 3-vat sink is broken preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.Repair this sink and make it available to employees for hand washing.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the hand washing sink located in the back working area is are broken and inoperable.
Correction: A plumbing system shall be maintained in good repair. Repair this sink by the follow-up date.
- Physical Facilities Good Repair
Observation: Observed that the compressor in the walk-in freezer was leaking and not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintenance Tool Storage Cannot Contaminate (corrected on site)
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. broom and dust pan was observed stored at the dry food storage shelving.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
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03/04/2016 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. (containers were discarded)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (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.(towels placed in the sanitizing solution)
- 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: Deli meats, meat balls, grilled chicken strips, etc,
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.(Food containers were date marked during the inspection)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold TRUE 2-door refrigerator on the serving line.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH/CHLORINE test kit to properly check the concentration of your bleach/chlorine sanitizing solution..
- Sanitizing Solution Test Kit Accurate & Used (repeated violation)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution due to a lack of a proper test kit on premises..
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. Test the concentration of the sanitizing solution each time one is prepared using the proper test kit.
- 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. (CFM arrived during the inspection)
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink at front serving area has no hot water.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the back work area is being used to dump ice.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Do not use hand sinks to dump ice , or anything else.
- Plumbing / Maintained in Good Repair
Observation: The HOT WATER HANDLE on the hand washing sink located at the front serving area is not working and as a result, food employees are either washing their hands with cold water or wash their hands at the food prep sink located next to this hand sink.
Correction: Repair the hand sink immediately or by March 20, 2015. Hot water must be available at all hand washing sinks so that employees are able to properly wash their hands preventing contamination of food and food contact surfaces.
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03/03/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Time on the inspection report reflects inspection time only. Observed facility clean and organized. Once the hot water handle is fixed for the hand sink in the front service area, an invoice/receipt or service report needs to be faxed or emailed to 703-653-9448.
No violation noted during this evaluation. | 11/03/2014 | Routine | |
- 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.
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.
- Food Labels / Labeling / Bulk Food (corrected on site)
Observation: Consumer self-dispensing bulk food bin containing the following food item(s) is not properly labeled: Label sugar container.
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: The two door salad prep cooler. NOTE: The top portion was being used to place cut tomatoes and shredded cheese in an ice water bath and this method was sufficient to maintain phf at 41f or below. However, this is a temporary solution.
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.****Repair the unit within 24 hours and fax a copy of the invoice for the repair to my attention at 703-385-9568
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket and the three vat sink. Note
Correction: per discussion with operator, quaternary ammonium is customarily used, but the facility is out of quaternary ammonium sanitizer. The manager decided to use chlorine bleach.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. Depending upon which sanitizer you will use. you must have the appropriate test kit to accompany the sanitizer to ensure proper strength of sanitizer.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils in the sanitize water at the three vat sink were being rinsed with plain water. The utensils in the facilty were resanitized in the sanitize basin of the three vat sink once the chlorine bleach sanitize solution was assembled.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at front was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Repair the faucet within 10 days to dispense a minimum of 100F water and fax a report to me witthin 10 days.
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04/16/2013 | Routine | |
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