This visit was made to conduct a risk based assessment. The Person in Charge was very helpful and I observed very good handwashing technique during the visit. The following issue requires attention:
1. Please ensure food employees wash their hands at the following times
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash her hands before putting on gloves to handle ready to eat food (kabobs and chicken).
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
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09/09/2015 | Risk Factor | |
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation (using gloves same gloves when prepping foods and getting items from walk-in, corrected)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: burbon chicken (reheated immediately)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
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04/29/2015 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed one employee not using paper towel to turn off faucet after handwashing.
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.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: prepared ground beef and chicken pasta were kept in walk in refri. past 7 days (items discarded)
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms (burnt out bulbs in dry storage area)
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
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01/23/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not wash for a full 20 seconds or use paper to turn off faucet) proper handwashing was demonstrated
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 (foods that are still cooling in walk in are tightly covered in plastic before reaching 41F or below)
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.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin (shut valve valve below breaker, provide air gap)
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
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10/10/2014 | Routine | |
This visit was made to conduct a follow-up inspection. The walk in refrigerator was repaired yesterday and ambient temperature was 40.4F. All items in walk in were iced during last inspection and temperatures were closely monitored by manager throughout the afternoon. Food items in refrigerator were at good temperatures as noted above.
- Work orders have been placed on the pending items listed above.
- Critical: Backflow Prevention, Device / When Required (repeated violation)
Observation: Observed the lack of an approved backflow prevention device on the water supply system (bell breaker on mop sink broken)
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
- Physical Facilities Good Repair (repeated violation)
Observation: hot water handle for handsink near ice machine is broken (work order)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/23/2014 | Follow-up | |
- Critical: Employee Health Policy Requirements (corrected on site)
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: new employee did not know the BIG 5 foodborne illnesses or reportable symptoms, did not know where to find information. Employee health information reviewed with employee.
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)
- 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 (employee beverage with no lid) drink discarded
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.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: condensation dripping from vent in walk in refrigerator. (covered food was moved)
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- 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: walk in unit (all foods have been placed on ice)
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.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system (bell breaker on mop sink broken)
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
- Physical Facilities Good Repair
Observation: hot water handle for handsink near ice machine is broken (work order)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/22/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employees did not use paper towels to turn off faucet) 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.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (sliced ham and rice was placed to cool 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.
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04/25/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need 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
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Great cold holding temperatures, clean facility
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- 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 (cut melons tightly covered in plastic while cooling)
Correction: corrected
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01/28/2014 | Routine | |
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Plastic containers were found stored on the floor in the dry storage area. The container were elevated during the inspection.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. One light bulb is out at the exhaust hood.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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10/16/2013 | Routine | |
Verified air gap at 3 compartment sink.
- Physical Facilities Good Repair
Observation: Inadequate flow of hot water at handsink closest to front entrance.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/09/2013 | Routine | |
This visit was made to conduct a pre-opening change-of-owner inspection. The following shall be corrected within 14 days:
1. Re-plumb the wash and rinse compartments of the 3 comp sink. Each must have an air gap.
All other items corrected.
Recommend issuance of Health Dept. permit.
No violation noted during this evaluation. | 05/17/2013 | Pre-Opening | |
This visit was made to conduct a change-of-owner inspection. The following items shall be corrected prior to issuance of permit:
1. Re-plumb the 3 comp sink so that the wash and rinse basins have an air gap.
2. Remove wood/wood pallets-all storage shall be 6" off the floor on non-absorbant, easily cleanable surfaces.
3. Floor in walk-in cooler needs to be smooth, durable, non-absorbant and easily cleanable.
4. Floor in storage area needs to be sealed(same requirements as #3).
5. Provide backflow prevention device for ice machine (installed after all cut-offs).
6. Shield lighting in storage area-where food/equipment/utensils will be under.
Call 703-746-4868 for a follow-up.
No violation noted during this evaluation. | 01/17/2013 | Pre-Opening | |
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